I love a good stew, and I love any kind of food made with wine (it is just BETTER) but always get hung up at the cost of a good beef bourguignon (basically beef stew with WINE)
SO, through years of making this beef bourguignon recipe, I have continued to pick away at it to make it quicker to make, and better on the budget as well.
This pot fill lasts our family for at least two hearty meals, which I also love! Anytime leftovers are just as good (if not better than the first meal) I am sold!
Now in the “real recipe” this bourguignon calls for brandy, and “quality wine”. Now, I don’t spend more than 10$ a bottle on wine and I will def. not waste the “good stuff” on food.
And honestly, to my “untrained” palate, I don’t notice a difference.
